This salad stays crunchy for a couple of days in the refrigerator so can be made a day ahead of an event, if desired. It has an Asian flare that makes it very unique!
Small head of cabbage (regular green or Napa works well), cleaned, spin dry, shredded
1bunch scallions, chopped (both white and green parts)
½ c. sliced almonds (toast in dry skillet with sesame seeds)
1T. sesame seeds (toasted in a dry skillet until light brown)
2T apple cider vinegar or rice wine vinegar
¼ c. canola or safflower oil
2T. sesame oil
1T. raw honey
¼ t. sea salt( optional)
2 t. Tamari low-sodium
Mix cabbage, scallions, toasted almonds and toasted sesame seeds in a large bowl. Then whisk together the remaining ingredients in a small bowl. Toss with the cabbage mixture. Enjoy! You may not desire all of the dressing so add carefully.
Very nice when paired with some grilled chicken, or tofu!
Prairie Health Companion